Kinder Bueno and Lindt white choc truffle cookies!
Updated: Jun 7, 2020
These cookies are gorgeously indulgent and taste ah-mazing! Follow this super simple recipe below and you will not be disappointed with the results!
130g unsalted butter.
100g lightly packed light brown sugar.
80g granulated sugar.
300g plain flour.
1 and 1/2 tsp baking powder.
1/2 tsp bicarbonate of soda.
A pinch of salt.
1 medium egg.
1 tsp of vanilla extract.
100g Lindt white choc truffles, chopped. (Any white chocolate will do really, I just used these as I had a bunch left over from Christmas!)
100g milk chocolate Kinder Bueno, plus a few to decorate the top!
Cream together the butter and both sugars until smooth and well combined.
Add in the egg and vanilla extract.
In a separate bowl whisk together the flour, bicarbonate of soda, baking powder and salt.
Gradually add the dry ingredients into the wet, stirring as you pour.
Add in the Lindt white choc and Kinder Bueno pieces. Mix until evenly distributed. If you like leave some chocolate aside to decorate the top of the cookies later.
Evenly divide the cookie dough and roll it into smooth balls by hand. I weighed mine out to about 120g each.
Place the cookie dough balls in the freezer to chill for approximately 15 minutes. This helps them hold their shape and stops them spreading too much during the cooking process.
In the meantime, preheat your oven to 170 degrees fan.
After 15 minutes, take the cookie dough out of the freezer and place on a large tray. I typically do 5 per tray.
Gently push down the balls of cookie dough to ensure they spread a reasonable amount when baking.
Use the left over chocolate to decorate the top of the cookies and then put them in the oven.
Bake the cookies for approximately 10-14 minutes, depending on how soft you like your cookies. I typically do 10-12 minutes.
Once cooked, take the cookies out of the oven and allow them to cool down on the side. They will continue to cook as they cool.